I would give some serious consideration to this 103″ plasma TV: http://www.msnbc.msn.com/id/13798647/

that is some serious tech cool.

I’ve spent the last two weeks going through all my old Cooking Light magazines to tear out the recipes I would like to try and recycling the rest. Last night I came across a potato pierogi recipe and decided to try it out. I will not pretend that they were as delicious as Eric’s Polish grandmother makes, but I can say they were pretty tasty and probably a little healthier for me. :)

Pierogi Dough

2 cups all-purpose flour
1/4 tsp salt
1/4 cup reduced-fat sour cream
1/4 cup water
1 Tbsp vegetable oil
1 large egg
Cooking spray

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt in a large bowl. Combine sour cream, water, oil, and egg, stirring with a whisk. Add sour cream mixture to flour mixture; stir until combined. Turn dough out onto a floured surface and knead until smooth and elastic. Place dough in a bowl coated with cooking spray, turning to coat top. Cover with plastic wrap and let rest 15 minutes. Makes enough dough for 16 pierogi.

Potato Pierogies

1 pound peeled baking potatoes, cut into 1-inch pieces
1 Tbsp minced fresh chives or green onions
2 Tbsp reduced-fat sour cream
2 Tbsp egg substitute
1 Tbsp butter
1 tsp white wine vinegar
3/4 tsp salt
Pierogi Dough
2 quarts water
1 Tbsp butter, divided
1/8 tsp salt
1/3 cup reduced-fat sour cream

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain. Place potatoes in a large bowl, add chives and next 5 ingredients (chives through 3/4 teaspoon salt) and blend well with potato masher.

Divide dough into 16 equal portions, shaping each into a ball. Working with one portion at a time (cover remaining dough to prevent drying), roll each ball into a 3 1/2-inch circle on a lightly floured surface.

Spoon 1 rounded tablespoon of the potato mixture onto half of each dough circle. Bring opposite sides of dough circle together; pinch to seal, beginning with center and pinching down both sides to form a half-moon shape. Repeat with the remaining dough circles and potato mixture.

Bring 2 quarts water to a boil in a large saucepan. Add half of pierogi; cook 4-6 minutes or until done (pierogi will rise to the surface). Remove pierogi with a slotted spoon; drain in a colander (pierogi will stick to a paper towel). Place pierogi in a single layer on a baking sheet or platter. Repeat procedure with remaining pierogi.

Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 8 pierogi; cook 2-3 minutes on each side or until golden brown. Remove pierogi; keep warm. Repeat procedure with remaining 1 1/2 teaspoons butter and 8 pierogi. Sprinkle cooked pierogi with 1/8 teaspoon salt. Serve with 1/3 cup reduced-fat sour cream.

Off to see Pirates of the Caribbean 2 Superman Returns

some recent shots of our (very green) backyard…

The spare bedroom is painted, but when I went to hang the curtains I realized that the three loops provided were not going to do the trick. The curtain drooped too much in between and the curtain rod would have to be hung ridiculously high to enable the curtain to cover the top of the window.

Instead of buying new curtains, we decided to add two more loops to the existing ones. I found a small tablecloth in a similair fabric and some simple silver shower hangers. I trimmed the edges of the tablecloth, ironed the pieces into shape and sewed them into clean loops. A little seam ripping and re-stitching resulted in curtains that now cover the window properly.

I figure I can use the leftover tablecloth fabric to make some matching throw pillows on the cheap. Which means I need to finally learn how to use my lovely sewing machine.

we celebrated after our friend’s cookout with some small fireworks and sparklers that we didn’t light last year…

A few weeks after Eric and I started dating, he bought me a toaster oven. He was spending a lot of time at my gram’s condo with me (where I lived throughout college) and knew I had gone through a series of mishaps with the plain old toaster my gram owned. This toaster oven has moved five times from various residences in Florida, Illinois, Georgia, and North Carolina.

It died at the beginning of this week. Eight years later. Not bad for an inexpensive gesture and I must admit, a part of me is just a little sad.

R.I.P. 1998-2006